Melt the butter in a deep pan and add in the nutmeg, onion, garlic, thyme and rosemary and cook for 3 minutes. Next, add in the diced potato and parsnip and cook for 3 minutes. Season well with pepper and salt then pour in the stock. Bring to the boil then reduce the heat and continue to cook the soup for 20-25 minutes or until the vegetables are soft. Blitz the soup to a fine puree, then return back to the pan. Heat up the soup, then take off the heat and stir in the baby spinach leaves to wilt. Serve immediately in deep bowls with extra roasted parsnip slices and a drizzle of extra virgin olive oil.

Serves 4

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